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Roasted Figs with Brussels Sprouts and Prosciutto
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This recipe for Roasted Figs with Brussels Sprouts and Prosciutto comes from the Schafer family, fig growers in Central California. This sweet and savory dish will make a fig fan – and a Brussels sprouts fan – out of anyone.
The dish is easy enough for a weeknight meal and fancy enough for guests or your holiday table. Besides, who knows how to cook with figs better then fig farmers? Try it soon!
Roasted figs? Oh yeah, that’s a thing.
Roasting figs caramelizes the sugar in the fruit, while bringing out the jammy quality people love in baked fig desserts. Using them in a savory application adds a subtle earthy note in addition to the sweetness. Try figs in your Brussels, but also with sweet potatoes, green beans and carrots or squash too.
Meet the Schafer Family:
This multi-generational farming family grows raisins, winegrapes, kiwis, almonds, persimmons and figs in California’s fertile Central Valley. Steve Schafer, along with children Justin, Jimmy and Katie, is always striving to do things better. Many of the family’s crops, and almost all of their figs, are certified organic by CCOF, they employ the latest technologies for soil and irrigation monitoring, and use solar power at the packing house and the family winery, San Joaquin Wine Co. In fact, the whole family is committed to sustainability in every form, so they can continue farming for generations to come.
“Sustainability is one of the programs that I think could have been called common sense.” – Steve Schafer
Warm Figs + Prosciutto = match made in heaven.
Whether you’re grilling or roasting figs, salty prosciutto (or bacon) is a perfect pairing. Prosciutto adds both texture and salt, plus an umami flavor that complements the sweetness of the fruit.
After you’ve mastered Roasted Figs + Brussels Sprouts, try this recipe for Grilled Brie Stuffed Figs with Prosciutto too.
Which kind of figs should I use for this recipe?
The Schafers grow Black Mission, Brown Turkey and Tiger Stripe figs, so they use whatever is being harvested that day! Mission and Turkey figs have a bit more flavor than Tiger figs, so those are what they recommend. However, any fresh figs will work in this roasted figs recipe.
Making recipe swaps:
Feel free to use thick-sliced bacon in place of the prosciutto, but cut it into squares rather than coiling it – you can also omit the bacon altogether, but add a touch more salt. The balsamic vinegar can be swapped for a balsamic glaze or even a maple-mustard vinaigrette. Make the recipe your own!
Roasted Figs with Brussels Sprouts and Prosciutto
Ingredients
- 1/4 cup Extra Virgin Olive Oil
- 1 pound Brussels Sprouts trimmed and halved (about 3 pints)
- 1 pound California Fresh Figs stem removed and halved
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper freshly ground
- 3 ounces Prosciutto thinly sliced
- 1 Tablespoon Chili Flakes or 2 teaspoons, or omit entirely
- 3 Tablespoons Balsamic Vinegar
Instructions
- Preheat oven to 400 degrees F (205 C)
- Toss the Brussels Sprouts and Figs with the olive oil, salt and pepper, and arrange in a single layer on a sheet pan. Roast in the oven for 15 minutes.
- While the sprouts figs are roasting, slice the prosciutto slices lengthwise, so you have two long strips from each slice. Coil each strip loosely into a small roll and set the rolls on a plate.
- After the figs and sprouts have roasted for 15 minutes, pull the sheet pan out of the oven. Scatter the coils of rolled prosciutto over the pan, and then follow with an even sprinkle of the chili flakes. If the pan looks overly dry (no visible olive oil) drizzle another 1-2 tablespoons of oil evenly over the pan.
- Return the sheet pan to the oven for another 10 minutes to finish roasting.
- Allow the figs, sprouts and prosciutto to cool for about 5 minutes after removing from the oven, then drizzle the vinegar evenly over the pan. Then this roasted figs are ready to serve.
- Enjoy warm or at room temperature.
Notes
Nutrition
Love this recipe for Roasted Figs? Try these next!
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Need a fabulous plant-forward main dish for vegetarian guests? This is it.
Fig Rosemary Focaccia with Honey Lemon Glaze
This fig focaccia from Eat the Love walks the line between savory and sweet. The mashed potato in the dough keeps the bread soft and sweet. The generously brushed topping of honey and lemon juice caramelized a bit on top giving the focaccia a crisp top. And finally, the earthy rosemary plays well with the rich and succulent fresh figs, making this a sophisticated dessert for a dinner party or a great accompanying dish to a morning or afternoon coffee or tea.
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Try this beautiful and delicious gluten-free recipe for Baked Eggplant with California Figs and Leeks from KC the G-Free Foodie – it’s easy to make, healthy, tasty and impressive. What’s not to love?
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This delightful wine-based fig cocktail is the perfect recipe for fig season. It’s not overly sweet and is delightfully delicate on the palette.
Photos + story by James Collier and KC Cornwell